Ekmek Turkish Bread Recipe

How to make it

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• To make the starter: Place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well. Cover and let sit at room temperature overnight.
• The next day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight.
• On the third day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight.
• To make the dough:
• In a large bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
• Break the starter into small pieces and add it to the yeast mixture. Stir in 4 cups of flour and the salt.
• Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
• When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Sprinkle a little flour over the dough and then cover it with a dry cloth. Let it raise until double in size.
• Put the dough back onto a lightly floured work surface and punch out the air. Divide the dough in half and knead each piece for 2 to 3 minutes.
• Shape each piece into a tight oval loaf. Sprinkle two sheet pans with corn meal.
• Roll and stretch two loaf until they are 15x12 inch ovals. Dust the tops of the loaves with flour.
• Cover with a dry cloth and let raise in a warm place until doubled in size.
• Meanwhile, preheat oven to 425 degrees F (220 degrees C).
• Bake in preheated oven for 30 to 40 minutes. Mist with water 3 times in the first 15 minutes.
• Loaves are done when their bottoms sound hollow when tapped. Let cool on wire racks before serving.